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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-30-2009, 02:14 AM | #16 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Thank you all, good question and informative answers the pron helps.
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08-30-2009, 02:39 AM | #17 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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08-30-2009, 01:21 PM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think you will benefit from letting your fire burn down a bit more, for starters, use a little less wood and see if you can get the smoke calmed down in the first hour or so of cooking. Most of your smoke flavor is gonna happen in the first hour or so of the cook. Once you have the temps up to 145 internal, there is no point to creating smoke, a dry clean heat is best. If you close that top damper or choke down the fire too much, you create bitter tasting smoke, not good.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-17-2009, 02:07 PM | #19 |
On the road to being a farker
Join Date: 01-06-09
Location: Ruskin, FL
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I was taught to really dry out your wood before use. I have been throwing logs in my warmer box on my Lang. Is this needed? The wood is already seasoned.
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Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B] |
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09-17-2009, 05:04 PM | #20 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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So far, in my 1 year of smoking with my off set...the best thing i learned about cooking is that you dont need a lot of smoke...that blue smoke, that light wispy look, is so important. when i first started i would dump on the apple heavy, get thick plumes, and you can taste it. Practice makes almost perfect.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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09-17-2009, 05:10 PM | #21 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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A couple weeks ago, I was looking out the window and thought I saw way too much smoke coming out of the WSM like a grate full of chicken on a kettle dripping fat on the coals, when I got out there a minute or 2 later it was just a nice wispy smoke, why does glass make your smoke look like there is so much more? Or is that the real look and when you get close it's the illusion?
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model Last edited by Beast Drinker; 09-17-2009 at 05:11 PM.. Reason: clearing it up |
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09-17-2009, 05:19 PM | #22 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
Because your windows need cleaning? lol
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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09-17-2009, 05:28 PM | #23 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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You're probably right but every time I clean that particular window in the front room, the twin 4 year olds like to put hand prints all over it. Dang kids.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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09-17-2009, 11:06 PM | #24 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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If you pre-heat the wood, it will help you get the "good" smoke, and not the "bad". It will also help your temp to stabilize quicker because you're putting warm wood in the firebox, and not cold wood.
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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09-18-2009, 09:22 AM | #25 |
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
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09-21-2009, 06:53 AM | #26 | |
On the road to being a farker
Join Date: 01-06-09
Location: Ruskin, FL
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Quote:
Thanks...I am still learning how to cook on the Lang.
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Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B] |
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